Three Eel Dishes うなぎの蒲焼料理3種類

Fresh water eel or “unagi 鰻” is a popular fish item in Japan and many restaurants specialize in eel dishes. At these specialized restaurants, eels are brought in live and prepared on site. “Kaba-yaki 蒲焼“ (eel grilled with sauce) is the most common dish with two variations of preparation and cooking* i.e., Kansai, Eastern Japan 関西 and Tokyo 東京 styles.  (Even in Japan, however, other types of restaurants may use previously prepared and frozen eel the majority of which comes from China (99 percent) and the rest from Taiwan.) Once eel kaba-yaki is prepared, two main ways of eating it is “Una-ju 鰻重” and “Una-don 鰻丼”. Both are eel kaba-yaki on rice but the former is served in a Ju-bako 重箱  (a square lacquered box) and the latter in a don-buri 丼bowl. Consequently, Una-ju is the more expensive and formal way of serving eel on rice. Una-don is the more informal way of serving eel.

In the U.S., although some eel is aqua-cultured in Maine and some restaurants may bring it in live and prepared it on site,  most of the eel is pre-packaged and frozen. The majority of this frozen eel comes from China, and Vietnam.

*For Tokyo style the filet of the eel comes from the eel’s back. It is then steamed, and grilled. For Kansai style the filet comes from the eel belly. It is then grilled without steaming. Please see here in more details.

We had a package of frozen eel kaba-yaki (11oz) in our freezer which came from Weee some time ago. We decided it was time to eat it. Since we are not big eaters and eel is quite rich, we ended up making three dishes over 3 days to finish the entire package. (Of course, we had some other small dishes along with the eel so we didn’t just eat eel for 3 days.)

The first dish I made (picture #1), is called “Wu-zaku 鰻ざく”. I posted a version of this some time ago. It is a combination of cold cucumber with julienned ginger and vinegar dressing and warmed slices of kaba-yaki eel. The cold cucumber slices counteract the rich flavor of the eel.

The next day, I made another standard or popular fail-proof eel dish called “wu-maki 鰻巻き” (picture #2). Again, I made and posted a version of this some years ago. I served this with sliced cucumber and grated daikon with soy sauce.

Finally, I made a mini una-ju ミニ鰻重 as a shime or ending dish the next evening (picture #3). I used a small square box which was a part of a larger ju-bako we used for Hanami. The traditional way of serving this is with white rice, some “unagi” sauce and the filet of kaba-yaki eel placed on top. My wife requested “sushi rice” so I used frozen rice we made some time ago when we cooked rice. After thawing and warming up the rice in a lidded silicon container in the microwave, I added some sushi vinegar (from the bottle). I mixed the vinegar into the rice and let it sit for a few minutes. Meanwhile I heated up the eel kabayaki in the toaster oven (on toast mode) until warm with the sauce bubbling. I added “sansho 山椒” Japanese  pepper powder on the top.

For us, this was the perfect ending to the meal. We spread the enjoyment of this eel over several days because too much eel is too much of a good thing. We were quite pleased with the  quality of this frozen eel kaba-yaki from China which we got from Weee.

Roasted Carrot Soup にんじんスープ

We found a bag of carrots in the fridge which needed to be used soon. My wife came up with the idea of making a carrot soup.  My usual method of  making “vegetable potage/soup” is to sauté some onions with other aromatics. Then adding whatever vegetable I am using as the basis for the soup to the pan for a quick sauté. (I may also add potato if I think the soup will need to be thickened which is what I do for asparagus soup, for example.) I add chicken broth and some herbs and simmer until the vegetables become soft. I blend the cooked vegetables into soup using an immersion blender. I add cream before serving. My wife looked up recipes for carrot soup and came up with the idea of roasting the carrots in the toaster oven. In addition she suggested sautéing the onion in brown butter. The roasting enhanced the flavor of the carrots by intensifying their sweetness and the brown butter added some nuttiness.  We had the soup cold for lunch topped with a dollop of sour cream (#1).

This was a part of our lunch with beef tongue sandwich and potato salad (I added thinly slices mini-cucumber dressed in sushi vinegar to the potato salad just before serving.)

Ingredients:
1 lb fresh carrots peeled and cut as seen in #3, coated with olive oil and seasoned with salt
One large onion, diced finely
2 tbs butter
2 cups or more chicken broth (this time we used the simmering liquid from when we cooked the beef tongue)
1 bay leaf
1 tsp grated ginger
salt and pepper to taste

Directions:
Bake the carrots at 350F for 30 minutes until soft and surface starts caramelizing.
Melt the butter in a pan and let it brown for several minutes.
Sauté the onion for a few minutes. Add the roasted carrots and the broth.
Add the bay leaf and the ginger and simmer for 30 minutes.
remove the bay leaf and blend until smooth using an immersion blender.
Season to taste.

Before serving add milk or cream to the thickness you prefer 
Add a dollop of sour cream (optional)

This was a good way to use up our gett’en-old carrots.

Baked Spaghetti (angle hair) Cup with meatballs オーブン焼きスパゲッティカップ

My wife saw the original recipe for this dish on the Washington Post website but she made substantial changes. She really was sold on the idea of making pasta cups and stuffing them with something. We usually do not keep spaghetti on hand but we do keep angel hair pasta in the pantry. I had just made pork meatballs with ricotta cheese as well as some marinara sauce to use on pizza. So my wife came up with the idea of taking the angel hair pasta we had, tossing it with the marinara sauce I just made and using it to make “spaghetti” cups. Then since we already had the meat balls, using them to stuff the spaghetti cups and topping them with cheese. (In the original recipe, the pasta cups are made with spaghetti are stuffed with ground turkey and broccoli). In any case, her idea worked well.  We were expecting the pasta cups to be crispy outside but it did not happen and they tasted like regular pasta with marinara sauce. This was basically pasta with meatballs in marinara sauce in compact basket form.  I served this with chicken wing simmered in black vinegar (I happened to make this dish for other reasons) and small green salad with cucumber and Campari tomato. I ask my wife to continue.

Ingredients:
6 ounces cooked angle hair pasta 
1 1/2 cups marinara sauce, (or to taste)
12 meat balls cut in half (if cooking in mini muffin tins that make 24 small muffins or 24 if using whole meatballs). 
1 large egg, beaten
1/4 cup (3/4 ounce) grated parmesan cheese (or more to taste)
various cheeses to top the pasta cups (we used smoked gouda and sharp cheddar 
Salt to taste

Directions:
Cook the angle hair pasta according to package instructions. After it is drained toss it with the homemade marinara sauce. Add the egg and toss until the egg is incorporated. Add the grated parmesan cheese and toss until fully mixed with the pasta. 

When ready to make the spaghetti cups, position a rack in the middle of the oven and preheat to 375 degrees. Put the paper liners in the small bite muffin tin. Distribute the pasta into the wells of the muffin tin, creating a divot in the center of each to hold the meatball (#1). Distribute the meatballs among the spaghetti cups (it’s okay if it comes above the top of the wells) (#2). Cover the meatballs with the gouda/cheddar cheeses (#3). Bake until nicely browned, 20 to 30 minutes (#4). Let cool for 5 minutes then serve. 

These make very nice bite-sized appetizers. They taste very savory and satisfying. This was a great variation on the theme of spaghetti and meatballs.

Table of Contents 2026

January 2026
January 1     Happy New Year 2026 明けましておめでとうございます
January 2    “Ozoni” New Year’s Soup お雑煮 2026
January 5    Osechi from Sushi Taro 2026 すし太郎のお節
January 8    Chocolate Brownie Pudding チョコレートブラウニープディング
January 11    Japanese “Kabu” Turnip Simmered in Broth 蕪の煮物
January 14    Japanese Sweet potato Blini さつまいもビィリニ
January 17    Simmered “Satoimo” taro with squid 里芋とイカの煮物
January 19    Grilled Beef Tongue 牛タンの焼肉
January 20    Persimmon in Tofu Dressing 柿の白和え
January 23    Cauliflower-puree Blini カリフラワーピュレー　ビィリニ
January 25    Gingerbread Pancakes with Date Sauce ジンジャーブレッドパンケーキ
January 26    “Bento” Lunch Box 弁当
January 29    Chestnuts and Apple Blini 栗とリンゴ味のビリニ

February 2026
February 1    Warm sake on a cold night 寒夜の燗酒
February 4    Cranberry sauce muffins クランベリーソースマフィン
February 7    Appetizers; one with Shad Roe 酒のつまみ
February 10    Custardy Apple Cake カスタードアップルケーキ
February 13    Salted “Kabocha” 塩かぼちゃ
February 16    Fried “Renkon” Lotus Root with “Aonori” dried seaw...
February 19    Valentine‘s day sashimi dinner バレンタインデイ刺身ディナー
February 22    Valentine’s day cake バレンタインデイケーキ
February 25    Crispy Cheese Rice Puffs チーズライスパフ
February 28    Persimmon and “Kabu” turnip salad 柿と蕪のマリネ

March 2026
March 3    Peanut butter pancake ピーナッツバターパンケーキ
March 6    Cold Jade Eggplant in broth 茄子の翡翠煮
March 9    Cream Cheese Biscuits クリームチーズビスケット
March 12    Roasted Red Pepper Sauce V2 赤パプリカのソース
March 15    Pan-fried Oyster Mushroom 平茸の洋風ソテー
March 18    English Muffin Loaves イングリシュマフィンローフパン
March 21    Honey Oatmeal Roll 蜂蜜とオートミールのロールパン
March 24    Shrimp and Grits with Poached Egg 温玉のせ海老とグリィツ
March 27    Sweet potato gnocchi さつまいものニョキ
March 30    Japanese Fluffy “Soufflé” Pancake (version 2) 日本風フ...

April 2026
April 2    Hanami 2026 花見2026
April 5    Hanami 2026 #2 and #3 花見2026、二回目、三回目
April 8    Baked Spaghetti (angle hair) Cup with meatballs オー...
April 11   “Atsu-age “ Fried Tofu 厚揚げ
April 14    Mango Crumb Bars マンゴークラムバー
April 17    Vegetarian Buttermilk Cotta ベジタリアンバターミルクパナコタ
April 20    Strawberry Cream Cheese Cupcakes 苺とクリームチーズのカップケーキ
April 23    Stir-steamed “Kimpira gobo” Burdock-root 蒸し炒め金平牛蒡
April 26    Mini Cheese Grits Casserole ミニグリッツキャセロール
April 29    Duck Leg Confit アヒルのもも肉のコンフィ

May 2026
May 2    Pan-fried Grits Cake フライパンで焼いたグリッツケーキ
May 5    Lemon Ricotta Cake レモン、リッコタチーズケーキ
May 8    Roasted Carrot Soup にんじんスープ
May 11    Shrimp and Scallop Rice Krispies Bites エビとホタテのライスク...
May 14    Rice Krispies Pancake ライスクリスピーパンケーキ
May 17    Walnut Cheddar Loaf くるみとチェダーチーズのローフ
May 20    Norwegian Lefse Flatbread ノルウェイのレフシイ フラットブレッド
May 23    Grape-puree Muffin ブドウのピューレのマフィン
May 26    Pork Vindaloo served in Soup Curry-style スープカレー風豚肉...
May 29    Honey Curry Bread 蜂蜜カレーパン

June 2026
June 1    Morning Glory Muffin 朝顔マフィン
June 4    Three Eel Dishes うなぎの蒲焼料理3種類
June 7    Meatloaf ミートローフ
June 10    Air Fried stuffed Chicken Wings エアーフライ手羽餃子
June 13    Air Fried Chicken Wings エアーフライ手羽
June 17    Air Fried Eggplant エアーフライ茄子
June 20    Grilled Tofu-puff with Egg Yolk Miso 柚子胡椒入り玉味噌の焼き油揚げ
June 23    Goat Cheese Popover ゴートチーズ　ポップオーバー

June 26    Sausage Encased in Cookie Dough (Full Moon Pastries)
June 29    Raspberry Muffin Bites ラズベリーマッフィンバイツ

July 2026
July 1    Raspberry Muffin Bites ラズベリーマッフィンバイツ
July 4    Salmon Pate サーモンパテ
July 7    Chicken Liver Cooked in Ketchup and Worcestershire...
July 10    Air Fried Zucchini エアーフライズッキニ
July 13    Garlic Chive and Cucumber Salad ニラとキュウリの和え物
July 16    Blueberry Cream Cheese on Blueberry Muffin ブルーベリーチ...
July 19    Neapolitan-ish pizza ナポリ風ピザ
July 22    Tomato-Spinach Roulade Bread トマトとほうれん草のルラード
July 25    Pork and Potato and Goat Cheese Bites ローストポーク、ポテト、...
July 28    Mashed Potato, Roasted Pork and Cheese Bites versi...
July 31    Spinach Feta Cheese Frittata Bites ほうれん草とフェタチーズのフリ...

August 2026
August 3    Sour Cream Blueberry Muffins サワークリーム、ブルーベリー、マッフィン
August 6    Strawberry, Pretzel Cheese Cake いちごチーズケーキ
August 9     Blueberry Pudding Cake ブルーベリープディングケーキ
August 12    Air Fried Pork Tenderloin with Panko Crust エアーフライ...
August 25    Air-fried Spicy Tofu エアーフライピリ辛豆腐
August 28    Air-Fried Pork Tenderloin without Panko Crust エアー...

Scallops and Shrimp with Yuzu Galic Butter Sauce ホタテとエビのソテー柚子ガーリックバーターソース

This is another inventory control dish. This time, frozen scallops and shell-on shrimp from “Great Alaska Seafood”. We had this as an ending “shime” dish for the evening. Since I had 4 scallops and 2 shrimp, vacuumed packed into two separate packages I could quickly thaw them by soaking the packages in ice water. Frozen items thaw much quicker using this method than leaving them in the refrigerator to thaw since water has much better heat transfer than air. Just before cooking, I patted them dry with paper towels and seasoned them with salt and pepper. I also decided to cook the shrimp with the shell on.

This is not a recipe per se but just for our record. Since I had some “ao-yuzu 青柚子” (from the Suzuki Farm) left, I used the zest and juice to make a Yuzu garlic butter sauce.  To mop up the sauce, we served several slices of mini-baguette I baked. The cucumber salad was dressed with strained home-made yogurt (Greek yogurt) seasoned with salt and olive oil. I also added finely chopped dill.

To sear and brown the scallops, I used a stainless steel frying pan with peanut oil (high smoking point) on medium high flame. I waited until the surface of the oil shimmered and I made sure the surface of the scallops was dry. I seasoned them with a generous amount of salt and pepper. I placed them in the pan for 1 minute until browned. Then turned them over and added the shrimp and cooked 1 more minute. I took out the scallops and set them aside (at this stage they were undercooked). I turned the shrimp over and cooked 30 more seconds then took them out. I added some butter (1-2 tbs) to the pan and when it melted added the finely chopped garlic and cooked for 30 seconds. I added a splash of white wine, scraped off the brown bits and stirred. I added the scallops and shrimp back into the pan and cooked for 30-40 seconds. Then I added the yuzu juice and zest and served.

As a quick impromptu dish, this was quite good. It is unfortunate I could not undercook the scallops since they were not sashimi quality but they were still quite ok.

Julienned vegetable salad 刻み野菜サラダ

I got the idea for this salad of julienned vegetables from two separate sources. One was a segment on a food blog I follow about a tempura restaurant in the Ginza called “Ten-Asa 天あさ” which serves a julienned vegetable salad. The other was a YouTube episode by Chef Kasahara describing a similar salad. I am not sure how the salad dressing was made at Ten-Asa but from the description, it must contain  “shio-kombu 塩昆布” julienned “salted kelp”. In addition, this kelp was also used in Kasahara’s recipe.

Since I was planing to make “smelt fry ししゃものフライ” and “arancini”, I thought this type of salad, made without any oil in the dressing, would be a perfect salad accompaniment (#1). I think any vegetable can be used. Ten-Asa clearly included cabbage. I used what I had on hand which included carrot, cucumber and wood ear mushroom. Besides the salted kelp, I also used re-roasted and coarsely ground white sesame seeds for seasoning following chef Kasahara’s example. This turned out to be a very refreshing salad. We felt it was a healthy offset to the fried food we were eating .

Ingredients (for two servings) (see picture #2)
2 American mini cucumbers, “Katsura-muki 桂剥き” roll-cut making thin sheets and then finely julienned or using a mandolin with a julienne attachment.
2 scallions, white parts, cut lengthwise on one side (not through), opened like a book and then finely julienned called “shirakami-negi 白髪ネギ or white-hair scallion”*
4-5 fresh wood ear mushrooms, blanched and washed, cut into thin julienne (optional, I happened to have them on hand. They added a nice crunch)

(I am not sure if the two ingredients listed below would be considered seasoning or salad ingredients. They impart a very unique flavor and aroma)
4-5 green perilla “aojiso 青紫蘇” leaves, stacked, rolled and cut into thin julienne.
1 “Hojiso 穂紫蘇” flower and seed pods (optional**)

Dressing (seasoning)
2 tbs “shio-konbu 塩昆布” salted kelp
1 tbs coarsely ground white sesame

*This is easier if using a Tokyo “Negi” scallion which is much thicker than spring onion/scallion.
** This is the top of the plant in autum developing flower/seed pods. Our perilla started blooming so “hojiso” was available. But this is totally optional.

Directions:
Soak the julienned vegetables in ice water for a few hours and drain (#2). Let them dry on a paper towel. Just before serving, add the shio konbu and the sesame and toss. Taste and if not salty enough, add more shio-konbu or add “Konbu-cha 昆布茶” powder.

Besides the taste, the major factor of this salad is texture or “shokkan 食感”. For crunch, Chef kasahara suggested pickled young gobo or pickled “takuwan 沢庵” daikon.

Cucumber with Miso Sauces 味噌胡瓜

As far as we are concerned the best way to enjoy the fresh Japanese cucumbers we got from Suzuki Farm (see picture), is to eat the chilled fresh Japanese cucumber sticks with miso 味噌. Typically, the special miso called “Moromi-miso* もろみ味噌” is used and the entire dish is called “Moromi-kyuri もろみ胡瓜 or often abbreviated as “Moro-kyu” もろきゅう which I posted previously.

*Moromi-miso is meant to be eaten as a condiment rather than to be used for cooking or making soup. It has a liquid component mixed with ingredients such as soybeans and barley which are still visible in it.

I had some moromi-miso but it was fairly old. Upon tasting, I found it had oxidized so I couldn’t use it. Since I had already made two kinds of flavored miso from other ingredients we got from the Suzuki Farm, I used those flavored miso instead. On the left side I served “Yuzu” miso (dark) and “Kinome” miso (light). Although many Izakaya cut the cucumber into fancy shaped pieces for this dish (to justify the higher charges?), I just made it into sticks. One of the secrets to making this dish great is to chill the cucumber throughly in ice water before serving.

I served one cucumber between the two of us. It was extremely good and quite filling. The two kinds of miso I prepared were a great accompaniment. I thought the flavored miso tasted a bit better than the traditional moromi miso.

By the way, you can tell if a cucumber is fresh if the skin still has small prickles.

Although American mini-cucumber is a good substitute for Japanese cucumber, it is no comparison to a genuine Japanese cucumber. We were so happy to get these fresh Japanese cucumbers from Suzuki farm.

Cold Udon with Sesame Sauce 胡麻ソース和え冷製うどん

Cold noodles especially cold ramen noodles or “Hiyashi ramen 冷やしラーメン” and “Somen 素麺” are very popular summer lunches. Surprisingly I have not posted about cold somen noodles. I am sure I made them before but it could have been before we started the blog. Recently I made “cold pasta with tomatoes”トマトの冷製パスタusing thin udon noodles which we like a lot. Whenever we cook udon noodles, we make enough intentionally to have left-overs which we can use to make other dishes.  I decided to make a cold udon noodle dish. I have posted cold udon noodles with home-made ponzu and myoga  and cold udon with dipping sauce. This time, I made cold udon with sesame sauce. We happened to have simmered pork or “nibuta 煮豚” and marinated soft boiled eggs (from home-pasteurized eggs) or “ajitama 味玉”. So these became the toppings. The sesame sauce was made using roasted sesame seeds. (I re-roast store-bought “roasted” white sesame seeds) which adds a nice strong sesame flavor. I added a dab of Japanese mustard from a tube to my dish which gave the it a nice zing which I liked but my wife passed on the mustard (#1). 

Ingredients: (two small servings seen in #1)
1 servings of thin dried udon noodles, cooked as per the package instruction. Wash in cold running water after cooking (divided into two servings)

Toppings (anything you like but some protein, egg, and veggies such as cucumber. The ingredients listed below are what I used. Amounts are all arbitrary)
Simmered “nibuta 煮豚” pork, julienne
Cucumber, seeds removed,  julienned (I used American mini-cucumber)
“Gari ガリ” ginger slices in sweet vinegar, excess marinade squeezed out, julienned
Fresh “kikurage 木耳 wood ear mushroom (previously blanched, washed, and patted dry), julienned (I dressed it with home-made sweet vinegar)
Scallions, finely chopped
Ajitama 味玉, marinated soft boiled egg
Roasted white sesame seeds

Sesame sauce:
1 tbs white sesame, re-roasted in a dry pan (I used a special sesame roasting pan),
1 tbs x4 concentrated Japanese noodle sauce
1 tbs ponzu
1 tsp rice vinegar
1 tbs mirin
1 or more tbs water

Directions:
Grind the sesame seeds in a Japanese “suri-bachi 摺鉢” mortar until oil comes out but stop before it becomes paste.
Add the ponzu, noodle sauce, mirin and vinegar. Taste and add the water to adjust the strength of the seasoning
Add the noodles to the sauce and mix so that the sauce will coat the surface of the noodles evenly (#2).

Add the toppings and garnish with sesame (#1). 

The sesame flavor really worked. I did not add any additional oil. I could have added Japanese hot mustard to the sauce but since my wife is not keen on really spicy food, I only added it to my serving. This turned out to be a very nice lunch on a hot and muggy day such as what we have been having  recently. 

Pea, Ricotta ad Mint Gazpacho えんどう豆、リコッタチーズとミントのガスパッチョ

We are having very hot and humid weather with customary severe thunderstorms in the afternoon. When my wife saw the recipe for nice fresh green pea gazpacho on the Washington Post website, she had to make it. We happened to have mint growing in our herb garden. We also had all the other ingredients except parsley so we made this without the parsley. This is a refreshing rich gazpacho with the peas (we used frozen baby peas) imparting a somewhat grassy taste which was not unpleasant. We topped it with our favorite Spanish extra-version olive oil. (Shown as the darker green in the pic).

Ingredients:
4 mini-cucumbers, seeds removed and cut into cubes (14 ounces total)
Flesh of 1 ripe avocado, cut into chunks
2 cups frozen baby green peas
1 cup whole-milk ricotta cheese
1/2 cup chopped scallions (white and green parts)
1/4 cup water (we used chicken broth)
(We omitted parsely)
1/4 cup fresh mint leaves
1 tablespoon fresh lemon juice, plus more to taste
1 clove garlic
Fine salt
Freshly ground black pepper
Extra-virgin olive oil, for serving

Directions:
Prepare the peas. Since they were frozen we simply thawed them in a bowl with some hot water. In a Vitamix, combine the cucumber, avocado, peas, ricotta, scallions, water, chopped mint, lemon juice and garlic and puree until smooth. Season lightly with salt and pepper, and blend again, just to incorporate. Taste, and add more lemon juice, as needed.

We served this in a small bowl. The puree had a thick consistency which made us think of a pea smoothy. We made it a bit more soup-like with the addition of milk (or cream) and a drizzle of oil.  The pea and avocado flavors dominated. As mentioned the overall flavor was a bit grassy but it tasted more fresh than unpleasant. A great way to eat your veggies in the hot humid summer. 

Table of Contents 2025

January 2025

January 2     Happy New Year 2025 謹賀新年2025
January 5     Sushi Taro Osechi box 2025
January 8     Sushi Taro New Year Soba 手打ち蕎麦
January 11    Grilled “Tai” Perch Seasoned Rice 鯛飯もどき
January 14     “Karasumi” Japanese Bottarga from Maruhide 丸秀の唐墨
January 17    Bottarga/Karasumi Taste Test 日本の唐墨とサルジニアのボタルガの味比べ
January 20    Apple Pie Muffin and Pan Cake アップルパイ　マフィン
January 23    “Endless” Konnyaku 無限コンニャク
January 26    Mock Tofu 擬制豆腐
January 29    Apple Fritter アップルフリッター

February 2025

February 1    Braised Eggplant with Ground Chicken 茄子のそぼろ煮
February 4    Sashimi Daikon Garnish 刺身の大根つま/けん
February 7    Wild Rice Salad ワイルドライスサラダ
February 10    Apple Pie Muffin Made with Juiced Apple アップルパイマフィン
February 13    Chocolate Milk Bread チョコレートミルクパン
February 19    Ricotta Lemon Cookie リコッタチーズ　レモンクッキー
February 21    Assorted Japanese Mini-pans 日本のミニ菓子パン各種
February 24    Quesadilla with Mini-corn Tortilla and Browned Cheese
February 27    Burdock Root Kelp Roll ごぼうの昆布巻き

March 2025

March 2    Anchovy Onion Cocktail Biscuit アンチョビイと玉ねぎカクテルビスケット
March 6    Shrimp Chicken Gyouza エビと鶏肉の餃子
March 9    Chickpea fries ひよこ豆フライ
March 19    Babka Cookie Muffin バブカ　クッキー　マフィン
March 22    Nappa Cabbage Cream Stew 白菜のクリームシチュー
March 30    Jubako for “hanami” cherry blossom gazing 花見用市松模様の重箱

April 2025

April 2    Hanami 2025 花見2025
April 5    Hanami #2 花見＃2
April 8    “Cotton Candy Grape Muffin” “わたあめブドウ” のマフィン
April 11    “Cotton Candy Grape” Panna Cotta “わたあめブドウ“ パンナコッタ
April 14    Carrot Salad Muffin 人参サラダ入りマフィン

June 2025

June 12    Tokyo Kyobashi Areas Izakayas (part 1) 東京の居酒屋　東京駅八...
June 15    Cream Cheese with Pickled Daikon クリームチーズ　沢庵入り
June 18    Tokyo Kyobashi Areas Izakayas (part 2) 東京の居酒屋　東京駅八...
June 21    “Renkon” Lotus Root in sweet vinegar 酢れんこん
June 24    Tokyo Kyobashi Areas Izakayas (part 3) 東京の居酒屋　東京駅八...
June 27    Lemon Crumb Bar レモンクラムバー
June 30    Tokyo Kyobashi Areas Izakayas (part 4) 東京の居酒屋　東京駅八...

July 2025

July 3    Matcha Almond Pancake (again) 抹茶アーモンドパンケーキ
July 6    Izakaya in Kanazawa 金沢の居酒屋
July 9    Topping of Katsu-Don カツ丼のあたま
July 12    Kyoto Izakaya in Kyoto Station area part 1 京都駅付近の居...
July 15    Vinegar Cured Mackerel Sushi with Shiro-ita Kelp バッテラ
July 18    Kyoto Izakaya in Kyoto Station Area Part 2 京都駅駅付近付...
July 21    Pea, Ricotta ad Mint Gazpacho えんどう豆、リコッタチーズとミントのガス...
July 24    Tottori Izakaya and Shinkansen “Izakaya” 鳥取の居酒屋と新幹...
July 27    Pea, Avocado and Mint Blini グリーンピー、アボカド、ミント　ガスパッチョ
July 30    Izakaya in Sapporo Part 1 札幌の居酒屋パート1

August 2025

August 2    Chilean Sea Bass in Sweet “Saikyo” Miso メロの西京味噌焼き
August 5    Izakaya in Sapporo Part2 札幌の居酒屋パート2
August 8    Cream Cheese Muffin クリームチーズマフィン
August 11    Sapporo Lunch Places Part 1札幌の昼ごはん パート1
August 14    Pork Vindaloo with Baby Corn and Edamame ポーク “ビンダル...
August 17    Izakaya in Sapporo Part3 札幌の居酒屋パート3
August 20    Impromptu Eggplant Mushroom Stir-fry 茄子と椎茸のオイスターソース炒め
August 23    Sapporo Lunch places part2 札幌の昼ごはん　パート2
August 26    Cold Udon with Sesame Sauce 胡麻ソース和え冷製うどん
August 29    Izakaya in Sapporo Part 4 札幌の居酒屋パート4

September 2025

September 1    Savory Breakfast Mini Cheesecakes ミニチーズケーキ
September 4    Izakaya in Sapporo Part 5 札幌の居酒屋パート5
September 7    Mapo (sort of) Eggplant “麻婆風” 茄子
September 10    Izakaya in Sapporo Part 6 札幌の居酒屋パート6
September 13    Oyster Mushroom and Chiku-wa Stir-fly with Yuzu-ko...
September 16    Cheese Straws チーズツイスト
September 19    Small Dishes or “Sake-no-sakana” 酒の肴
September 21    Prosciutto, dates, and goat cheese bites
September 24    Cabbage and pork belly stir-fry キャベツと豚バラの炒め物
September 27    Scallop fry ホタテのフライ
September 30    Yellow Squash Garlic Bites イエロースクワシュ、ガーリックバイツ

October 2025

October 3    Green Yuzu, “Kinome” Japanse pepper leaves 青柚子と木の芽
October 6    Japanese “Mizu” eggplant Asazuke 水茄子の浅漬け
October 9    Spanish Mackerel dumpling Soup topped with “Kinome...
October 12    Cucumber with Miso Sauces 味噌胡瓜
October 15    Moon gazing 10/6/2025 月見
October 18    Dishes from Yellowfin Tuna Sashimi Block キハダマグロ刺身の柵
October 21    Scallion Cheese Pinwheels ねぎとチーズの渦巻き
October 24    Hiyaoroshi Sake and Matsutake ひやおろし酒 “如空”と松茸
October 27    Funny cake ファニーケーキ
October 30    Julienned vegetable salad 刻み野菜サラダ

November 2025

November 2    Salmon Shrimp Pâté with Shiitake 椎茸入り鮭とエビのパテ
November 5    Cheese Pennies チーズ (ペニー) バタークッキー
November 8    Japanese Cucumber with “Sudachi” Miso 酢橘味噌胡瓜
November 11    Indian Pudding インディアンプディング
November 14    Kabocha Blini かぼちゃビリーニ
November 17    Brioche ブリオーシュ
November 20    Caramelized onion pizza 飴色玉ねぎピザ
November 23    White Pizza “Pizza Bianca” 白いピザ
November 27    Vanilla Shoofly Pie バニラシュウフライパイ
November 30    Simmered “Ni-Yakko” tofu 煮やっこ

December 2025

December 2    Nutmeat Pate 木の実のパテ
December 5    Wood-ear Mushroom in Sesame Sauce キクラゲの胡麻和え
December 8    Lemon Sponge Pudding/Pie レモンスポンジプッデング
December 11    Scallops and Shrimp with Yuzu Galic Butter Sauce ホ...
December 14    Sweet Potato muffin with Dates and Cranberries サツマ...
December 17    Chili Crisp Cottage Cheese Flatbread カッテージチーズフラットブ...
December 20    Chilean Sea bass with Steamed with Japanese Turnip...
December 23    ”Boti Gosht” Indian style Meat Cubes インド風の豚肉キューブ
December 25    Roasted Bone-in Leg of Lamb 骨付き子羊脚ロースト
December 28    Lotus root salad with Yuzu-kosho Mayo 柚子胡椒マヨ蓮根サラダ